Dining Highlights

March 1, 2011

5162

Photography by Nina Lee

‘Aina Gourmet Market

Story by Rod Antone

It’s all about details at ‘Aina Gourmet Market, the colorful deli owned by the dynamic team behind I’O and Pacific’O restaurants. Chef/owner James McDonald oversees the menu right down to the ingredients—grown Upcountry at his own O’o Farm. Sun-ripened tomatoes and Maui onions brighten the Local Beast sandwich, piled with hormone-free Maui Cattle Company roast beef. Soft, whole-grain bread is made locally at Home Maid Bakery, sans eggs, milk and shortening. The subtle bite of horseradish and parsley dill cream ties the flavors together.

Cafe Prana Nui

Story by Shannon Wianecki

The little hamlet of Ha‘iku has become a hotbed of good cooking. Leading the charge is a rainbow-splashed school bus decked out with twinkle lights, parked at Ha‘iku Marketplace. By “good” we mean both delicious and wholesome. Is it a stretch to say enlightened? Order a “dosha” bowl according to your temperament: airy, fiery, or grounded. Balance yourself with quinoa or brown rice, bright veggies and spices, recipes loosely drawn from the 7,000-year-old science of Ayurveda.